The Gaijin Cookbook , via WSJ

[rotuts]

the WSJ had a review of

 

The Gaijin Cookbook    this weekend :

 

https://www.wsj.com/articles/how-a-ramen-master-cooks-at-home-11568137063

 

or

 

https://flipboard.com/@WSJ/how-a-ramen-master-cooks-at-home/f-b24053a956%2Fwsj.com

 

it had an interesting Teriyaki sauce , called 12.0 :

 

 

Teriyaki 12.0

MAKES: 1 cup

Teriyaki is the embodiment of the sweet-soy flavor so many people associate with Japanese food. It’s a lifesaver for weekday dinners, and you can also employ it for more elaborate projects like slow-cooked ribs. This one requires just five ingredients, and then you’re in teriyaki town.

¼ cup sake

¼ cup mirin

¼ cup soy sauce

¼ cup oyster sauce

1 tablespoon sugar 

In a bowl, whisk together all ingredients until sugar dissolves. You’re good to go. Store in the fridge up to a couple weeks.

 

for review purposes.    I don't have sake , nor mirin.  but maybe you do and would like to try it and report back ?

 

I have the cookbook on reserve from the local library.

[Anna N]

4 hours ago, rotuts said:

The Gaijin Cookbook  

This caught my interest until I popped onto Amazon.ca and discovered that the hardcover is $32.91 and the Kindle book was $30.39. Who thought that was justifiable?

[rotuts]

@Anna N

 

yikes !

 

Ill post a detailed review once I get the book from the Lib.

 

 

[kayb]

$26.97 hardback, $16.99 Kindle, on Amazon US. B'lieve I'll pass.

[Anna N]

48 minutes ago, kayb said:

$26.97 hardback, $16.99 Kindle, on Amazon US. B'lieve I'll pass.

 Still there is a sizeable difference between the two prices! Not so much on Amazon.ca.

[eugenep]

Please let us know if the recipes taste good . I am waiting for Fuchsia Dunlops  revised and updated Sichuan cookbook out in October next month. Recipes from her other books taste super good. Mmmmm...